Gut Shots

A few months ago, an awesome friend turned me on to "gut shots". If you don't know what they are, you are missing out! They. Are. Amazing!

When you think of the words, "gut shot", most would think of a punch to the gut. lol That is NOT what this is. A gut shot is a probiotic shot of yummy goodness that can help people with gut issues. Probiotics are an amazing way to help heal the gut. I prefer not to pop a pill and to use food and homeopathy to achieve this.

I love the brand Farmhouse Culture, however they are expensive in my opinion. So, being the budget minded person that I am I decided to see if I could recreate what they sell. I think I got pretty darn close! It doesn't have all the fiz the Farmhouse Culture brand does, but it is still amazing!

There are 2 flavors that I love, Beet and Dill Pickle. The dill pickle tastes like a dill pickle and the beet tastes like salty beets.

What You Are Going to Need

Blender or very good knife skills

Non-metal strainer

wooden spoon or rubber scraper

Cheese cloth

Quart size mason jar

Ring

Silicone burper or whatever you use to ferment

BEET

Raw and Peeled Organic Beets

Organic Cabbage (2 1/2 - 2 3/4 cups very roughly chopped)

Kosher Salt (1 1/2 teaspoons)

Organic Fresh Ginger (1/2 teaspoon peeled and chopped)

Bottled water or well water (no city water with chemicals) 2 cups

or

DILL PICKLE

Organic Cucumber (1/2 - 3/4 cup)

Organic Cabbage (2 1/2 - 2 3/4 cups very roughly chopped)

Kosher salt (1 1/2 teaspoons)

Bottled water or well water (no city water with chemicals) 2 cups

Organic garlic (2 cloves)

Organic dried dill weed (1 teaspoon)

Whether you choose to make the beet or the dill pickle the process is going to be the same. Roughly chop ingredients. Add to blender with water.

as you can see, the beet stains everything, even your hands. It is worth it!

At this point I pulse it just enough to mix everything up but not too much that is a slurry. I want the pieces fairly large so it's easier to strain.

When you have it your desired consistency, pour into your quart size mason jar. If it isn't quite to the neck/shoulders of the jar, fill the rest with water until you have about 1/2 to 1/4" below the top. I like mine pressing up against the silicone burper to keep the mixture from molding or getting brown.

You can either cover with a piece of cabbage or use the burping method of your choice. I like the silicone lids that I have, they work well. Now, you are done so put the jar in a bowl because when it starts to ferment and "work" in the jar liquid will come out. Date.

After 3 days I strain out the cabbage mixture with my non-metal strainer and then again through cheese cloth to remove the smaller particles. Then I leave it sit on the counter for another 7 days to ferment longer, checking each day to make sure no mold is forming. When it had reached the fermentation you desire, store in refrigerator.

NOTE: if your cabbage starts to grow mold, turn black or smell like anything other than sauerkraut, throw it away and start over. It is better to be safe than sorry and consume mold.

You will most likely end up with about a pint sized jar or 16 ounces give or take. I take a shot glass in the morning and in the evening.

If you have any sensitivities to fermented food, please do not try this. If you have high blood pressure or other medical issues, please consult with your doctor before trying this.

If you decide to make it, let me know how it turns out! I can be reached at melissa@sweetwillowspirit.com. Have a great day!

Love and light,

Melissa

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